Pickled Peaches

Name: Pickled Peaches
Ingredients: 8 pounds peaches; 2 quarts vinegar; 9 cups granulated sugar; 4 long sticks cinnamon; 1 tablespoon whole cloves

From Grange cook book and household guide, 1940

Mrs. P. H. Satterwhite, Barber Grange.

Presented as published in 1940. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

8920Calories

33 gProtein

2193 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories8920 kcal

Protein33 g

Carbohydrates2193 g

Fiber57 g

Sugars2127 g

Total Fat16 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium874 mg

Potassium4630 mg

Calcium319 mg

Iron15 mg

Magnesium341 mg

Phosphorus893 mg

Zinc8.9 mg

Copper3.1 mg

Manganese6 mg

Vitamin D0 mcg

Vitamin C149 mg

Vitamin A872 mcg

Vitamin E0.6 mg

Vitamin K118 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.2 mg

Niacin (B3)30 mg

Folate221 mcg

Choline3.3 mg

Caffeine0 mg

Water5018 g

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 24. The excerpt below is the record exactly as published.

PICKLED PEACHES 8 pounds peaches 2 quarts vinegar 9 cups granulated sugar 4 long sticks cinnamon 1 tablespoon whole cloves

Cook this with the app: pantry check, scaling, and the assistant.